1)How is free energy useful for understanding enzyme function?
2) What are transition-state analogs?
3)Describe the difference between the concerted and the sequential model of allosteric regulation.
4)Compare the difference between the reversible inhibitors competitive, noncompetitive or mixed, and uncompetitive inhibitors
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5) Why do oils and fats melt over a range of temperatures?
6) What do the meltingtemperatures of the fats and oils suggest about their fatty acid composition?
7) How could you use this information to make a reduced-fat chicken stock or beef stock?
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8)In cells, the reaction catalyzed by fructose 1,6-bisphosphate aldolase readily occurs to produce dihydroxyacetone phosphate and glyceraldehyde 3-phosphate. Why do you think this is the case especially since the aldolase reaction has a large positive G = 23.8 kJ/mol?
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